The citrus in this recipe—a combination of orange and lime—adds brightness without being overly sweet or tart. It’s a perfect contrast to the bold flavors of garlic, ginger and tamari, not to mention the earthiness of buckwheat noodles. The salad is easy to pull together for a casual lunch or light dinner. To make the dish even more substantial, you can add marinated and baked tofu cubes, or you can serve it bowl-style, with extra steamed vegetables.
8 oz soba noodles
1 1/2 cups shelled edamame, steamed
3 carrots, grated or cut into matchsticks
1 1/2 cups shredded red cabbage
2 scallions, green parts only, chopped
1/2 cup chopped fresh cilantro
1/3 cup almond butter or tahini
1 Tbsp finely grated orange zest
6 Tbsp freshly squeezed orange juice
2 Tbsp freshly squeezed lime juice
1 1/2 Tbsp tamari
1 to 2 garlic cloves, minced or finely grated
1 Tbsp minced or finely grated ginger, or 1 tsp ground ginger
1 tsp toasted sesame oil
Pinch of red pepper flakes
Cubed baked tofu, sriracha sauce, chopped scallions, red pepper flakes
Make the salad: Bring large pot of salted water to a boil over high heat. Add soba noodles, then adjust heat to maintain a low boil. Cook, stirring occasionally, until noodles are just softening to al dente. Add edamame and boil for another 2 minutes. Drain and rinse under cold running water.
Put carrots, cabbage, scallions and cilantro in large bowl.
Make the dressing: Combine all dressing ingredients in small bowl and whisk until well blended.
Assemble the salad: Add soba and edamame to vegetables and toss gently. Then pour in dressing and toss again until well combined. Taste and adjust seasonings if desired. Serve at room temperature, with toppings of choice.